How to make icing from icing sugar and water
Please enter your before submitting. The combination of milk and dark chocolate pushes the flavour towards something meltingly childish rather than depressingly gourmet, while the starch in the cornflour helps to trap the natural oil and keep it creamy. It keeps well in the refrigerator and should be whisked again just before using.
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Please refresh and try again! This is my go-to frosting recipe!
The other day, my uncle called looking for a good buttercream recipe. I thought to myself, how do I not have just a basic buttercream recipe on my blog?!
That is a huge oversight. This Classic Buttercream Frosting recipe is perfection! Kinda sweet in my opinion.
The homemade taste just can't be beat. Beat on medium speed until smooth and fluffy.
Icing and topping after baking
Find all of your favorite frostings in this collection of recipes, including buttercream, chocolate, cream cheese and more. Annie frosted cupcakes with this recipe for her wedding in lieu of a traditional cake. It made for a delicious bridal twist. This gem is truly one of my favorites, and I hope you all enjoy them as much as we do! This gem is truly one of my favorites, and I hope y", "Melt in your mouth pumpkin cookies with the BEST brown sugar glaze- mmmm.
Have made manyyy times and they are always a hit. All we do is pour a big scoop of confectioner's sugar or powdered sugar in a bowl. Then we add some milk just a little at a time, stirring all the while, until the sugar melts into a thick sauce.
Add a splash of vanilla or almond extract, and you're ready to go! The more milk you add, the thinner and more glaze-like your frosting will be.
Less milk, and your frosting will make a hard, glossy shell. Place the icing sugar in a bowl, drizzle in a quarter of the water and stir together.
Leave it a minute. Lift the spoon out of the icing sideways; it should run off in thick ribbons. If not, add a wee bit more water, but don't overdo it. For mandarin or orange water icingreplace the boiling water with the same amount of juice plus tsp finely grated zest.
Basic glacé icing recipe
For lemon water icingreduce the boiling water to 25ml and add 50ml freshly squeezed lemon juice and the finely grated zest of a lemon. For ginger water icingadd 75g of finely sliced stem ginger in syrup and replace the water with about ml syrup.
This is a fluffy creamy icing that spreads and swirls beautifully and with a little more elegance than the simple cream cheese icing see belowand is not difficult to make with an electric whisk. If you're limited to a hand whisk I'd give it a miss, though my great gran would have made it that way. It keeps well in the refrigerator and should be whisked again just before using.
Also a handy recipe for using up leftover egg whites.